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RETARD's step by step Chicken Tikka Masala with Chappati Bread [PIC INTENSIVE]

Discussion in 'Geek Recipes' started by RETARD, Dec 6, 2010.

  1. RETARD

    RETARD Member

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    Definately a winner
    This recipe will yield enough for 6 people
    It is easily halved but i figure if your going to cook it you may as well cook a batch to last you a couple of meals. The flavours really intensify overnight.

    Recipe link here: http://www.bullacream.com.au/article/recipe/chicken-tikka-masala
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    1Kg chicken thigh fillets, cut into chunks (I normally get about 7/8 per thigh fillet)
    [​IMG]

    For the marinade:
    • 500ml (2 cup) natural yoghurt
    • 2 tablespoon lemon juice
    • 4 teaspoons ground cumin
    • 2 teaspoon ground cinnamon
    • 4 teaspoons cayenne pepper
    • 4 teaspoons freshly ground black pepper
    • 2 tablespoon finely grated fresh ginger
    • 4 teaspoons salt, or to taste
    [​IMG]

    [​IMG]

    In a large bowl, combine yoghurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, fresh ginger and salt onto the Chicken, cover and put in the refrigerator for atleast 2 hours.
    The lemon and yoghurt will help tenderise the chicken also the spice will penetrate extra when left for longer.
    And we all know extra penetration is the best :lol:
    Make sure you mix really well so everything is coated evenly
    [​IMG]


    Now for the sauce!
    do this whilst waiting for the marinade (just re-heat when needed)
    • Chop red/green chilli finely
    • Grate 3 cloves garlic
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    • Place a large pan onto a medium heat
    • Add in 40gm butter along with the chopped chilli and garlic
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    Add to the mixture
    • 4 teaspoons ground cumin
    • 4 teaspoons paprika
    • 4 teaspoons salt, or to taste
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    When the butter has melted cook for a further 2 minutes stirring so as to make sure it doesnt burn.

    [​IMG]

    • Stir in the 500ml Passata / Tomato Puree
    • Stir in 50 - 100 ml water
    • Stir in 600ml Cream
    • Cook on a low simmer for 20 minutes
    • Taste when the liquid is up to temperature
    (dont be alarmed if it is more sublte than you anticipated - the flavour will intensify when the par cooked chicken is added to the sauce)
    [​IMG]

    Whilst that is simmering lets make some Chappati
    You will need:
    • 150-200ml Warm Water
    • 1 1/2 cups plain white flour
    • large pinch of salt
    • 1 tsp olive oil
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    Place all of the ingredients except the water into a bowl and massage together very well for a minute or so. The aim is to try and get rid of the little lumps
    [​IMG]

    Make a small well and pour bit by bit the water into the flour mixture.
    [​IMG]

    You kind of have to gauge this yourself but it basically wont be sticky and wont be too floury then kneed for a minute or 2 on a lightly floured surface till it looks like this below.
    Place it back into the bowl to rest for 10 mins
    lightly rub olive oil over the surface to help prevent a crust forming
    [​IMG]

    Now is a good time to put some rice on.
    I didnt plan on having to tell people how to cook rice im sure you guys can figure that on out :)
    I normally work on 1 cup between 3 people
    [​IMG]

    Bring your marinated chicken out of the fride and set up your stove top like this. (you could use a BBQ for this to save on congestion and mess)
    Place a lightly oiled fry pan onto a medium heat
    When the pan comes to temperature add the chicken pieces a few at a time
    Be careful not to crowd the pan so as to reduce the temerature of the oil too quickly
    The idea here is to only seal the chicken enough so that it makes a nice light brown crust on the outside. 90 secs - 2 mins each side would be about right on a medium heat.
    [​IMG]

    Then place the cooked pieces into your simmering sauce (this will finish the chickens cooking process)
    [​IMG]

    Repeat the same with the next batch and so on until all the chicken is in the sauce.
    [​IMG]

    [​IMG]

    Add the remaining marinade to the simmering chicken
    Let simmer for another 15 mins on a medium to low heat
    Take out a piece of chicken to test if its cooked properly and your ready to go!
    [​IMG]

    Place another fry pan onto a medium to medium high heat (no oil req'd)
    [​IMG]

    Whilst your waiting for it to come to temperature
    make 6 little lemon sized balls from your dough mixture
    [​IMG]

    Flatten it slightly (like you would a hamburger)
    Flour it lightly on each side
    [​IMG]

    roll it out a small amount with a rolling pin or empty bottle if you dont have one.
    [​IMG]

    Place it back into the flour so it doesnt get sticky and roll it out thinly
    [​IMG]

    Place it into the dry heated frying pan
    [​IMG]

    when it starts to puff up / bubble slightly spread one dessert spoon of EVOO over the top - this seals in heat and makes it puff up more
    [​IMG]

    press down with a spatula and flip
    evenly spread some more olive oil and press down again with a spatula
    [​IMG]

    remove from heat and repeat the process
    [​IMG]

    Garnish with Corriander
    A dollop of Yoghurt also goes well
    RETARD's Chicken Tikka Masala ............ DONE!
    [​IMG]
     
    Last edited: Jul 5, 2013
  2. Amfibius

    Amfibius Member

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    Looks good, RETARD!! If i'm not mistaken, don't Indians use Ghee instead of EVOO?
     
  3. afterlife

    afterlife Member

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    looks awesome! Might give this a go tomorrow! You have the same rice cooker as me lol :thumbup:
     
  4. scon

    scon Member

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    Nice work! I've made the Chicken before, but never made chappati... will make some wholemeal ones and report back.
     
  5. OP
    OP
    RETARD

    RETARD Member

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    They most certainly do Amphibius.
    I can't say i've ever cooked with Ghee before ... that is clarified butter yes?
    The most suitable thing i had was my fruity Olive Oil and it seemed to work a treat.
    What are the benefits / taste differences when using Ghee?

    You will love it afterlife.
    I have never seen the point in owning a hugely expensive rice cooker unless i was cooking for 10 people or more.
    The cheap ones seem to last ages and do a great job.

    scon the chappati bread is originally meant to be made with wholemeal flour.
    Given that i was just using what i had in the cupboard i just went with the plain white flour.
    Best thing about this bread is that its slightly crunchy and yet a bit soft and chewy at the same time :D
    Good luck and let us all know how it turns out.
     
    Last edited: Dec 6, 2010
  6. Amfibius

    Amfibius Member

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    The benefit is the taste. You are right, ghee is clarified butter but it does taste a little different to clarified butter. EVOO has a lighter and more herby taste. The downside is that you will clog your arteries faster if you eat too much ghee!
     
  7. OP
    OP
    RETARD

    RETARD Member

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    Ahhh it all makes sense now.
    Theres a show on tele where they sing and dance around called ghee club
    it has a fat person in it - too much ghee is bad obviously ;)

     
  8. HunterBunter

    HunterBunter Member

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    Yah ghee is to milk what lard is to an animal (well, kinda). Pretty much all saturated fats. Tastes great, but not so good in excess.

    My mum's always used olive oil - pleasant enough taste and still gets the job done, but my grandma was a ghee fanatic, and you could tell.

    Looks really good Retard - don't you use any other masalas?
     
  9. username_taken

    username_taken Member

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    I've got an indian friend that I cook with a lot and we cook chappati/roti breads on an upside down wok over a high gas flame ... works brilliantly but requires a really kick ass stove.
     
  10. j00cy

    j00cy Member

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    looks so tasty ^^
     
  11. Silvion

    Silvion Member

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    Can i borrow for for 7 nights a week? Looks good as
     
  12. death

    death Member

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    looks good ill probably make it on Sunday

    Just one question: Does that much ginger leave a subtle taste or medium/ strongish ginger flavor?

    I like just a hint of ginger but I like the ones I get from Indian restaurants.
     
  13. OP
    OP
    RETARD

    RETARD Member

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    Thanks HunterBunter - I do but it depends on the dish im cooking

    Curried goat = Delicious!


    not quite sure what you mean?

    The ginger isnt overpowering. Provided you use fresh ginger grate it on a fine setting and let it marinade and cook as i described you will find that there is depth of flavour coming from all the ingredients not just one taste trying to be the hero.

    Just a hint ... i dont use that much ginger in my day to day cooking. As it is a bit expensive i tend to wrap it in gladwrap and freeze it. When i want to use it i bring it out 10 mins before hand, slice off what i think i need and then put it back. This way i get great ginger flavour and it doesnt go rotten.

    Good luck! cant wait to hear what you think :thumbup:
     
    Last edited: Dec 10, 2010
  14. LoBeS (BB)

    LoBeS (BB) Member

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    made it tonight for myself, the mrs and a friend....WOW is all I can say, it was amazing, way better than any packet/mix/paste I have ever tasted, really was as good as restaurants!

    thanks so much, i will be using this again soon!
     
  15. Kung_F00L

    Kung_F00L Member

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    Probably my fav indian dish
    Nice work! :thumbup:
     
  16. OP
    OP
    RETARD

    RETARD Member

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    Well done LoBeS :thumbup:
    You must have good indian restaurants up there ... i cant seem to find one in Adelaide to make one like this hence why i cook it myself.
    If you happen to have any left overs wait til you see how much more intensity in the flavours after they marinade over night.

    Did you make the Chappati also?
     
  17. LoBeS (BB)

    LoBeS (BB) Member

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    I didn't get time to make the chappati :( will next time though!

    And yea we do have some good restaurants up here although they are expensive and poor servings. This cost me $15 and fed 3 people!
     
  18. death

    death Member

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    finally got around to making this

    Very nice indeed
    I wanted to try those types of breads at home

    thanks for posting it and having step by step pictures it helped me make sure everything was right.

    Ive tried making curries before this is the first one I actually really liked and the quality seems just as good if not better than the ones in most Indian restaurants Ive tried.

    I had to change it a bit:

    1 chillie instead of 3 (I usually prefer mild curries)
    I had some coconut milk I wanted to use up instead of the cream
    I put in dried coriander because I had a bit left in the jar and found many tikka masala recipes had this in it.
    I put some fresh crushed garlic and oil together and placed it on top of the cooked bread just like garlic naan mmmm garlic :D

    Next time I would not put in so much chillie but that's just personal preference

    thx
     
    Last edited: Dec 24, 2010
  19. OP
    OP
    RETARD

    RETARD Member

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    Glad you liked it and congratulations for trying it
    Recipes really are just a guide so kudos to you for changing it up to suit what you had in the house at the time
    :thumbup::thumbup:
     
  20. svendenhowser

    svendenhowser Member

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    I made it tonight, it was pretty good! The only changes I made were to decrease the ginger (I hate ginger..) and totally decreased the chilli (omitted the chilli's altogether and decreased the cayenne pepper by half) and it was still pretty spicy! I halved the recipe and I ended up putting in the whole 500ml tub of yoghurt it was that spicy!

    Edit: Oh and I added an onion and some sugar snap peas (they made a nice crunchy contrast to the rest of the dish), I thought it needed more vegetables :p
     
    Last edited: Dec 29, 2010

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